INGREDIENTS
1/4 cup butter
1/2 cup confectioners’ sugar
3 tablespoons light corn syrup
3/4 cup finely chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 cup brown sugar, packed
3/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
INSTRUCTIONS
Step 1: Place a saucepan on the stove and turn the heat to medium. Add 1/4 cup of butter and allow it to melt.
Step 2: Add corn syrup and the confectioners’ sugar and stir until the sugar is completely dissolved.
Step 3: Bring the mixture to a boil then add the pecans and stir until well-mixed.
Step 4: Remove the saucepan from the stove and transfer the mixture in a medium bowl.
Step 5: Put the mixture inside the fridge and chill for 30 minutes.
Step 6: Ready the oven and preheat to 175 degrees C or 350 degrees F.
Step 7: In a small bowl, add the baking powder and flour.
Step 8: In a large bowl, add 3/4 cup of butter, brown sugar, vanilla extract, and egg. Beat at medium speed using an electric mixer until creamy and smooth.
Step 9: Add the flour mixture a little at a time and stir until blended.
Step 10: Scoop 1 tablespoon of dough and form it like a ball.
Step 11: Place the rolled dough in an ungreased cupcake pan and press using your thumb with 1/4-inch sides. Do this to the other doughs.
Step 12: Fill with 1 teaspoon of pecan filling each of the small crusts.
Step 13: Place inside the preheated oven and bake for 10 to 13 minutes or until the shells turn light brown.
Step 14: Allow the cookies to set inside the cupcake pans for 5 minutes.
Step 15: Let it sit on a wire rack to cool completely.
Step 16: Serve and enjoy!
